About the Recipe
This white chicken chili recipe is creamy, cheesy, and flavorful! No one will guess it's low carb — just 4g net carbs per serving.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 jalapeño pepper, seeded and chopped (Optional)
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans great northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4 cooked chicken breasts, cubed
¼ cup cold water
2 tablespoons cornstarch
Preparation
Heat olive oil in a large saucepan over medium heat. Add onion, jalapeño, and garlic; cook and stir until onion is tender, about 5 minutes. Add chicken broth, great northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low; stir in chicken. Cover; simmer chili for 45 minutes, stirring occasionally.
Whisk water and cornstarch together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.